Reviewed: Sep. 6, 2010

This is a simple, delicious, basic zucchini bread recipe. The result is moist and tender. You could easily add raisins, nuts, or other ingredients to suit your own taste. Tip: to take the moisture out of the zucchini, toss it with 1/2 tsp of salt and set it in a colander over a bowl for about 10 minutes. Press on the zucchini to remove the liquid. Cut back the salt in the recipe to 1/2 tsp.

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13 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 27, 2010

this recipe is GREAT if you make it the way it says to make itthanks for shareing it with us

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2 users found this review helpful

Reviewer:

Kathyann

Reviewed: Aug. 29, 2010

It is the BEST! I have made three different recipes this week and this is by far the best. I will stop looking for Zucchini Bread recipes. I am going to go make it again right now. Make it you will not be disappointed!

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6 users found this review helpful

Reviewer:

Isonhouse

Reviewed: Sep. 1, 2010

This is a great recipe! It was a real hit and everyone liked it.I didn't have whole wheat flour so I substituted it with coconut flakes, I used 1 cup brown sugar and only half 2/3 cups white sugar and added a bit of all-spice, raisins and walnuts. The result: super delicious, more of a cake-bread and not too sweet, the house smelled wonderful while baking it yesterday and today it's all gone already! I'm definately gonna make this often!

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2 users found this review helpful

Reviewer:

kate

Reviewed: Sep. 3, 2010

This is the first time I have ever made a recipe off of this site that had no reviews. I am so happy I did! It was YUMMY! Thanks for a great recipe. Next time I will try to substitute applesauce for 1/2 of the oil and see how it turns out. All the kids loved it! :)

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8 users found this review helpful

Reviewer:

MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

Reviewed: Sep. 4, 2010

Made the recipe exactly as written. Very good. A keeper.

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6 users found this review helpful

Reviewer:

Kim

Reviewed: Sep. 8, 2010

I made this recipe yesterday and my husband and I have almost finished the first loaf! I added Craisins to the batter and it is just wonderful! Judy

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2 users found this review helpful

Reviewer:

Judy

Cooking Level: Expert

Reviewed: Sep. 12, 2010

This one started out to be a throw away. I couldn't wait so I cut a piece while it was still warm. The first thing I noticed was a strong taste of zucchini followed bysomething really weird. That was the whole wheat flouur. On my way to give this one a one star rating with a review to match I got distracted. I had wrapped both loaves in foil and put them in zip lock bags. The next day I was really needing a sugar fix and decided I could handle the other tastes and got another piece. WOW!!!!!!! It was fantastic. The only changes I'm going to make is to increase the temp and work on the cook time and throw out the whole wheat flour. I'm not a big fan of whole wheat any way. As is I had to increase the time by 15 minutes to get it fully cooked. By then I had a hard crust around the top edge. Over night in the zip lock bag took care of that.

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6 users found this review helpful